Vanilla Velvet Cake
"This Vanilla Velvet Cake Recipe is ultra moist, has a fine crumb, is tender and has amazing flavor! The cream cheese and buttermilk in the cake batter give it a wonderful, velvety texture. Don't miss this recipe!..."
INGREDIENTS
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1 (8oz)(226g) package cream cheese, softened
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1 1/2 sticks (3/4c)(168g) unsalted butter, softened
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2 cups (400g) sugar
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4 large eggs
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3 cups (342g) cake flour- see Notes for substitution
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2 teaspoons (8g) baking powder
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1/2 teaspoon (3g) baking soda
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1/2 teaspoon (3g) salt
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1 cup (242g) buttermilk - See Notes for substitution
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1/4 cup (54g) vegetable oil (we used canola oil)
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1 Tablespoon (12g) vanilla extract
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3 sticks (339g) unsalted butter, slightly softened but cool to the touch and holding it's shape
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7 cups (690-805 grams) powdered sugar (depending on desired consistency).
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2 tsp. vanilla (8 grams), use clear imitation vanilla if you like a whiter frosting
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1/3 cup (72g) whole milk or cream, more if needed
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1/2 teaspoon salt (3g) to cut the sweetness (preferably fine grain or popcorn salt). Adjust to taste.
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